Kasha with Potatoes Recipe


Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).

Whole grains and vegetables have been the chief food of common people for centuries. Kasha and potatoes combine here for a rib-sticking dish. You might serve this dish with a Poached Egg, French Lentils with Sage Butter or Nori-wrapped Wasabi Salmon to provide protein and with Braised Greens, Sweet Pepper Relish or Our Favorite Salad with Balsamic Vinaigrette to give the meal that vegetable zing.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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